420 Vietnamese Fresh Rolls With Spicy Tang Sauce

November 29, 2020

2345

8 8½-inch round Rice Paper Wrappers
2 oz cooked Rice Vermicelli Noodles
12-15 Fresh Thai Basil Leaves
24 Fresh Cilantro Sprigs
12-15 Fresh Mint Leaves
8-12 Small Hearts of Romaine Leaves
16-24 Fresh Young Hemp Leaves
16 5-inch Long Cucumber Slices (peeled and seeded)
½ cup Shredded Carrot (on mandolin)
½ cup Shredded Daikon Radish (on mandolin)
4 5-inch Long Pieces of Fresh Green Onion or Scallion
12 Cooked Shrimp or Tofu (cut shrimp in half and tofu in long pieces to fit in spring roll) (shrimp or tofu optional)
1 cup Chunky Organic Peanut Butter
2 Cloves Fresh Garlic (crushed and pulverized smooth)
2 teaspoons Fresh Ginger (grated)
2 tablespoons soy sauce
1 tablespoon Magical Rice Wine Vinegar
1 tablespoon Brown Sugar
2 tablespoons Lime Juice
1 tablespoon Chili Sauce
¼ to ½ cup Warm Water (more if you prefer a thinner sauce)
2 tablespoons Fish Sauce
2 tablespoons Soy Sauce
¼ cup Magical Rice Wine Vinegar
¼ cup Water
2 tablespoons Fresh Squeezed Lime Juice
2 Cloves Garlic (finely minced)
¼ cup Sugar
2 tablespoons Chili Sauce
1 teaspoon Finely Sliced Fresh Chili Rings

Bring a saucepan of water to boil, add noodles, boil for 3-5 minutes or until done. Drain in cold water and set aside.
Fill a large bowl or container with warm water. Dip wrappers in warm water to soften.
Lay wrapper flat, in a roll across the center lay 3 shrimp halves (if using shrimp), a hand full of noodles, several basil, mint and cilantro leaves, cucumbers, carrots, daikon, hemp leaves, romaine hearts and green onions leaving 2 inches uncovered on each end. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end closest to you.
Repeat this process until you are finished with 8 rolls.
Serve rolls with your choice of dipping sauces. (rolls can be cut to share)

In a stainless-steel bowl with a fork or a spoon, mix all the ingredients until incorporated well.
If sauce is too thick for your liking, thin with more warm water. Set aside.